Make your table as special as your food for your Easter celebration.
I was planning to use lime green dishes with pink and turquoise accents. Imagine my consternation when I found just one green gerbera daisy and a few pale green roses. The cymbidium orchids were a great fit, color-wise, but their stems are incredibly short. I found a way to solve the problem of getting water to them. I tucked some tall shot glasses into the vase on top of the filler beads in the vase, giving each stem of orchid its own invisible receptacle! My friend Molly gifted me with the bunnies that so sweetly added to the Easter theme.
After strolling through the garden and yard for flowers and supplementing what I found with a few random blooms from the florist, I constructed individual bouquets in egg cups to grace each place setting.
Double napkins (hot pink and olive green) helped pull together the color theme and looked better with the butterfly napkin rings than either color did alone.
Some luscious and sparkly pink fabric strategically placed in the middle of the table helped soften the look, since we were using charger plates, rather than cloth placemats.
Another table setting for your viewing pleasure.
The main course consisted of both ham and beef tenderloin, accented on the plate with grilled mini-peppers and grilled asparagus.
Napa cabbage salad, cauliflower gratin, deviled eggs, Sublime Squash. Where does one begin? Start at one end and work our way all the way down.
We had two tiny cakes — one coconut and one with lemon curd. They were cute, but adding flowers on top and a little mint helped up their “Spring” quotient.
Hope you had a beautiful and blessed Easter.